I have counted at least 6 brands, maybe more, that are here around Boston. I know ABC and Mandra and one that starts with a C (sorry to be so vague) are all good, but there are a few others as well that taste the same to me as those three. I will try to get you a list of all the good ones, but it may take a while. You might want to do a search on this subject on the forum, as I provided a link at one time to a rosengarden shootout. I didn't agree with his findings, but it is an interesting read. He had a favorite, but my take is that 5 or so of these brands taste exactly the same. I have only found one brand that tasted different, and the problem was that it did not melt right, and was too hard. I often wonder if some of these brands are the same cheese, but just re branded (like we tend to do here in the US).

So far the American versions are all pretty bad as far as I have tasted.

My conclusion about the Italian brands is that you have a five out of 6 chance of getting really good cheese. Unfortunately on the retail level you have about a 2 out of 6 chance of getting it fresh enough to perform well on pizza.

Now, I could be wrong about all this because Marco has just posted that there is a preferred brand that he recommends to his employers, also Jeff Rosengarden had a favorite, but I was doing side by side comparisons on these cheeses when I first discovered the magic of Buffala.

... Marco has just posted that there is a preferred brand that he recommends to his employers, also Jeff Rosengarden had a favorite, but I was doing side by side comparisons on these cheeses when I first discovered the magic of Buffala.

The manufacturer I reccomand his delivered only to restaurant. His flown in every Wednesday/thursday...

Ebpizza, that's good to know about costco. They also sell regular poly-o mozzarella I think? It might be time for me to join.

Here is a list of all the places around Boston where I have found good quality buffalo mozzarella at the retail level. Some places tend to have it really fresh more often than others, and Sumaleria seems to be the best for that, it is also the cheapest. If you go there make sure you pick up one of their packs of Italian oregano, some san marzano's, and some good olive oil.

great, thanks for the suggestions. Costco is definitely a personal favorite! I tried Trader Joes but didn't see any buffalo. I'm back from an inspirational trip to NY so it's time to step up my recipe.

The Costco in waterbury, ct did not have the buffalo mozzerella. They did have 3lb buckets of PollyO fresh and 2lb blocks of PollyO wholemilk.

This one also did not have the all trumps flour. The only flour they had was one that I think was packed for costco and 25 lb. King Arthur all purpose. The King Arthur wasn't that great a price better than the grocery store but probably pretty close to what 50 lbs would cost at Napoli Foods (restaurant supplier).

I just tried a brand called Francia. I found it at the Italian Market at one of the cheese shops. The container said it was made and imported from the Campania region in Italy. The water/whey it was in was very clear. When I opened it I didn't notice any smell; it had a mild flavor with just a bit of tang to it. It seemed to be very fresh and tasted pretty good on the pizza, but I wasn't all too impressed. It melted great, although I drained it on paper towels for over an hour and used like half a roll.

I saw a few other Buffalo mozz brands to choose from and will give them a try. One was called Sopi, I think.

Where I buy my bufala di mozzarella in Dallas, I pretty much have to buy whatever they are selling at the time, which I have discovered varies quite widely from a brands standpoint. The last bufala I bought was the Francia brand, which I used in making the latest DiFara pizza clones. I thought it was quite nice. But since beggars can't be choosers, I can only buy whatever is offered.

I can tell by how it looks on the pizza that the cheese pictured above is not of the quality being used at De Fara's and UPN etc. You might want to try the other brands, and make sure you salt the stuff! It is really really important to properly oil and salt this cheese, and easy to misjudge the quality of flavor if the balance is off.

absolutely. Fresh mozzarella and buffalo mozzarella are unsalted, or have very minimal amounts. Normal dry mozzarella that most pizzerias use come heavily salted from the factory. If you don't salt your buffalo mozzarella or fresh cheese it will taste totally bland. You will also notice that when you melt normal dry mozzarella the pies get greasy, and with fresh or buffala there is no grease released. You have to oil fresh cheese to get the right flavor.

Most authentic pizzerias apply salt to the whole pie, but I prefer to distribute it differently since my sauce is usually seasoned enough. I take my sliced and dried buffala or fresh mozzarella and put it in a Tupperware container with a splash of olive oil. I then add a decent amount of salt and shake the cheese around to evenly distribute the salt. I then use some additional oil on top of the pizza before it goes in the oven. I have found that this makes a tastier pie than if I salt the whole pizza.

Thanks for the advice on the fresh cheese. I have been adding sea salt directly onto the fresh mozz and did the same for the Buffalo mozz, but didn't add oil in the manner you suggested. Will try this with my next pizza.

Mozzarella di Bufala needs to mature in salted brine (is not unsalted ...). More time it spend in the brine, more salted it become. Freshly made mozzarella ball are almost tasteless due to the absence of salt.

A cheesemaker in the Mondragone area of Caserta, still remembers me when as a 4-5 years old child I would eat freshly made mozzarella (just formed) with my hands and all milk running down my face... when he meet my family each time they stop by to buy it, he still ask about me....

Yeah, I feel a little in the dark on this subject myself. The only buffalo mozz. I've used on a pie has been the Bubalis which they sell at my local costco by the way for like $6.00/lb (good deal). I find it to melt well (a little watery unless very well drained) and to have a more pungent tang than any fresh cow's milk mozz. I've tasted. I certainly like it, even though good fresh cow mozz. is just as good if not better on a pizza IMO in its own way. I just don't know if I've had the good stuff. I got one small, expensive tub of imported bufala at Gelson's or Whole Foods once, and I didn't find it better than the Bubalis (maybe it wasn't that fresh judging by the texture). Anyone here tried Bubalis as well as the good Imported stuff so that I can hear a comparison? I'm so confused...